Lucky Sew and Sew

Lingerie and Accessories for Badass Babes. Magic Maker. Leather Painter.

Thursday, 21 September 2017

Great Foster Bake Off - Week 3 - Bread Week

Bread making is something I've tried my hands at many times, I've even taken a bread making course at a cookery school and I still find it pretty hit and miss. Yeast is one unpredictable beast, that's for sure.

As we all know, kid's aren't the most patient beings, mine included. And so the thought of making a yeast risen bread that needs time to knead and prove with the wildlings filled me with dread.  I just knew it wasn't going to be the best idea and that they wouldn't stay interested.

I searched for an alternative recipe and came across this one - Courgette and Cheddar soda bread. Not only is there no yeast (bicarbonate soda is used in it's place), but it also has hidden vegetables. Win win.

There were many aspects of this recipe that kid's enjoyed getting stuck into. They love measuring ingredients on the scales and, they helped with grating the courgettes and cheese. They particularly liked helping to squeeze the juice from the grated courgette and seeing all of the green water seep out.

Rori helped me to knead the dough as Logan isn't a huge fan of getting sticky hands, and she also helped me to 'paint' the loaf with the egg wash and they both helped to sprinkle the cheese on top.

I found in my oven that the loaf took longer to cook than stated in the recipe, but the oven we have here is a little unpredictable so I wasn't surprised. I also found it a little doughy, however again this could be down to my oven or also the amount of courgette added. The recipe calls for two medium sized courgettes, but doesn't indicate a weight. Everyone's interpretation of a medium courgette could be different and I think mine were more on the large size.

Nevertheless, this was a tasty loaf, an easy recipe to follow and a good introduction to bread making for the kiddies. We tried it fresh from the oven, still warm with butter and also the next morning had slices toasted with poached eggs on top which was delicious!

Here's the recipe if you'd like to try it:

Courgette and Cheddar Soda Bread

Prep: 25 mins
Cook: 40 mins
Cuts into 12 slices


400g self-raising flour, plus extra for dusting 
2 medium courgettes 
50g rolled oat 
1½ tsp bicarbonate of soda 
75g mature cheddar, grated 
small bunch thyme, leaves only
 284ml pot buttermilk 
1 tbsp clear honey 
1 egg, beaten 


1. Heat oven to 200C/180C fan/gas 6 and dust a baking sheet with a little flour. Place a box grater on top of a clean tea towel and coarsely grate the courgettes. Lift the corners of the tea towel and, holding it over the sink, twist to compact the courgettes and squeeze out as much liquid as you can.

2. Put the flour, oats, bicarb and 1 tsp fine salt in a large bowl. Add most of the cheddar (save a little for the top), the thyme and the courgette. Mix the buttermilk and honey, then pour into the flour mixture. Stir with a wooden spoon until the dough starts to clump together, then tip onto a work surface and knead briefly to bring all the loose bits together – try not to overwork the dough or the bread will be heavy.

3. Shape into a round loaf and place on the baking sheet. Brush with egg and sprinkle with the remaining cheese. Use a sharp knife to score a deep cross on top of the loaf, then bake for 40 mins until deep golden brown. Best served warm, but leftovers will keep for 1- 2 days.


1 comment

  1. Courgette soda bread - I would give a lot to have a slice of yours. I love soda bread but I am the only one in my family. When I was little, we used to make bread people, which was fun. My mum made slightly sweet bread dough with milk instead of water. After the first prove she would give us a lump and we shaped it into people or other creatures, using raisins and nuts to decorate them.


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